tuna melts... 20 minutes

the goods:

3 cans (7 ounces each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried oregano, crumbled between your fingers
4 slices crusty bread (I used sourdough)
8 slices tomato
4 slices provolone



Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.



Arrange bread on a baking sheet and spread a little mayonnaise on each slice.



Divide tuna salad evenly among slices.



Top each with 2 slices tomato.



Finish by topping with 1 slice cheese.



Broil until cheese is golden brown and melted, 3 to 4 minutes.

steak sandwiches with sauteed mushrooms and spinach... 30 minutes

the goods:

1 teaspoon vegetable oil
1 to 2 New York strip steaks
1 medium yellow onion, thinly sliced
8 ounces white button mushrooms, thinly sliced
1 bag (10 ounces) baby spinach
grainy mustard
sliced crusty bread (I used sourdough)



In a large skillet, heat oil over medium-high. Season both sides of steaks with salt and pepper. Cook steaks until medium-rare, about 5 to 6 minutes per side, flipping once. Transfer to a plate; tent loosely with foil to keep warm.



Add onion to pan; season with salt and pepper. Cook until onion begins to soften, about 5 minutes. Transfer to a bowl.



Add mushrooms to pan; season with salt and pepper. Cook until mushrooms brown, about 6 minutes. Transfer to a bowl.

Add spinach to pan; season with salt and pepper. Cook, stirring, until wilted, about 3 minutes.



Thinly slice steaks against the grain. Spread mustard on bread. Dividing evenly, top with sliced steak, onions, mushrooms, and spinach (or let everyone build their own).

pulled pork tacos... 25 minutes

the goods:

2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 tablespoons chopped chipotle chiles in adobo
2 cups pulled-pork
flour tortillas, fresh cilantro, salsa, guacamole, and sour cream for serving



In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper.



Cook, stirring occasionally, until onion is soft, 18 to 20 minutes.



Add pork and cook until warmed through, about 5 minutes.



Serve in tortillas with desired toppings.

spinach, ham, and rice casserole... 50 minutes

the goods:

2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
2 cups prepared rice
2/3 cups whole milk
2 large eggs
1 cup grated Gruyere cheese
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 pound ham, chopped



Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 and 1/4 teaspoons salt, and 1/4 teaspoon pepper.



In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.



Add ham mixture to spinach mixture and stir to combine. Transfer to an 8-inch baking dish; top with remaining cheese.



Bake until warmed through and golden brown on top, 25 to 30 minutes.

roasted tomato soup... 25 minutes

the goods:

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, smashed and peeled
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups roasted tomatoes
1/2 teaspoon sugar
1 tablespoon unsalted butter
fresh cilantro leaves and red-pepper flakes for serving



In a large saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes.



Add cumin and coriander; cook, stirring until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes.



In batches, puree soup in a blender until smooth. Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup topped with cilantro and red-pepper flakes.

beef and tomato stew... 3 hours

the goods:

4 tablespoons olive oil
1 and 1/2 pounds chuck roast, cut into 1/2-inch pieces
1 tablespoon tomato paste
1 tablespoon all-purpose flour
45 plum tomatoes
6 sprigs thyme
1 bay leaf
2 wide strips orange zest
10 shallots, halved if large



Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans. Toss with 2 tablespoons olive oil; season with salt and pepper.



Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.



Reduce oven temperature to 350 degrees. In a large Dutch oven or heavy pot, heat remaining 2 tablespoons olive oil over medium-high. Season meat with salt and pepper. In batches, cook until brown on all sides, about 10 minutes per batch. Transfer browned meat to a plate.



Return meat to pot. Add tomato paste and cook, stirring, until fragrant, 30 seconds. Add flour and cook, 30 seconds. Add 3 cups of the roasted tomatoes (reserve remaining tomatoes for dinner tomorrow), bay leaf, orange zest, and 1 cup water. Bring to a boil. Cover, transfer to oven and cook 45 minutes.



Remove from oven and stir in shallots.



Cover and return to oven; cook until meat and shallots are tender, about 45 minutes.



Serve with warm crusty bread.

vegetarian burrito bar... 30 minutes

the goods:

1 cup long-grain white rice
1 and 3/4 cups chicken or vegetable broth
1 can (15 ounces) refried beans
flour tortillas
sour cream
shredded cheddar cheese
romaine lettuce, shredded
salsa
guacamole, optional



In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork.

Meanwhile, in another small saucepan, warm beans and 1/4 cup water over low, stirring occasionally.

Wrap tortillas in foil and place in oven set at 350 degrees to warm, 10 minutes.

Let everyone build their own burrito and enjoy!

roast chicken with zucchini, carrots, and onion... 40 minutes

the goods:

2 pounds zucchini, halved crosswise and quartered lengthwise
1 pound carrots, cut into 1/2-by-4-inch pieces
1 medium red onion, cut into eighths
2 tablespoons extra-virgin olive oil
reserved chicken breasts from last night



Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on a rimmed baking sheet and roast until tender and golden, 30 to 35 minutes.



Place leftover chicken in a small baking dish, cover with foil, and bake alongside vegetables until heated through.



Slice chicken and serve with vegetables.

tangy chicken with orzo pilaf... 1 hour and 15 minutes

the goods:

1 tablespoon plus 1 teaspoon vegetable oil
4 chicken leg quarters
3 bone-in, skin-on chicken breast halves
1 large white onion, diced small
3 garlic cloves, minced
4 plum tomatoes, coarsely chopped
1/2 cup cider vinegar
2 medium carrots, diced small
1 and 1/4 cups orzo



Preheat oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over high. Season chicken on both sides with salt and pepper. In batches, add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken and cook 3 minutes more. Transfer chicken to a plate.



Pour off all but 1 tablespoon ft from pot and reduce heat to medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper; cook until beginning to break down, about 3 minutes. Stir in vinegar and 1/4 cup water and return chicken, skin side up, to pot; bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cooked through, about 30 minutes.



Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add carrots and cook until slightly softened, about 3 minutes. Add orzo, tossing to coat. Add 1 and 3/4 cups water and bring to a boil; reduce heat to low and cover. Cook until water is absorbed and orzo is tender, about 15 minutes.



Reserve chicken breasts and and some sauce and refrigerate for dinner tomorrow.



Remove pilaf from heat and fluff with a fork.



Serve chicken leg quarters with pilaf and pan sauce.